HexClad Chef's Knife

The Rockwell 60 hardness rating indicates a blade that is quite hard, which allows it to hold a razor-sharp edge for much longer than softer steel knives. While this hardness ensures excellent edge retention, it also means you should avoid using it on glass or stone cutting boards, which can dull or chip the edge.

No, this knife is not dishwasher safe. The high-heat environment and harsh detergents of a dishwasher can damage the Pakkawood handle and dull the precision-sharpened edge, so hand washing and immediate drying are required to maintain its condition.

A 12-degree edge is significantly sharper than the standard 20-degree angle found on many Western-style knives. This acute angle allows the blade to glide through ingredients with minimal resistance, making it ideal for precision tasks like slicing delicate herbs or proteins.

A full tang means the steel of the blade extends all the way through the handle, providing superior balance, stability, and durability. This construction prevents the handle from snapping off and ensures the knife feels solid and controlled in your hand during heavy-duty chopping.

Pakkawood is moisture-resistant, but it is still a wood-based material. To keep it in top shape, simply hand wash the knife, wipe the handle dry immediately after use, and avoid soaking it in water for extended periods.

No, this knife is designed for precision slicing and chopping vegetables or boneless proteins. Using it on bones or frozen foods can chip or damage the fine 12-degree edge; for those tasks, you should use a dedicated cleaver or a heavier, thicker-bladed knife.